4.5 Article

Species-specific identification of porcine blood plasma in heat-treated chicken meatballs

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

Clara S. F. Bah et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)

Article Biochemistry & Molecular Biology

Red Blood Cell Extrudes Nucleus and Mitochondria Against Oxidative Stress

Zhong-Wei Zhang et al.

IUBMB LIFE (2011)

Article Food Science & Technology

Development of PCR Primers for the Detection of Porcine DNA in Feed Using mtATP6 as the Target Sequence

Tomotaro Yoshida et al.

JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN (2009)

Article Biochemistry & Molecular Biology

PCR method of detecting pork in foods for verifying allergen labeling and for identifying hidden pork ingredients in processed foods

Soichi Tanabe et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2007)

Article Biochemistry & Molecular Biology

PCR detection of DNAs of animal origin in feed by primers based on sequences of short and long interspersed repetitive elements

K Tajima et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2002)

Article Biochemical Research Methods

Species-specific PCR for the identification of ovine, porcine and chicken species in meat and bone meal (MBM)

S Lahiff et al.

MOLECULAR AND CELLULAR PROBES (2001)

Article Food Science & Technology

Porcine plasma proteins as a surimi protease inhibitor: Effects on actomyosin gelation

W Visessanguan et al.

JOURNAL OF FOOD SCIENCE (2000)